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Bacon Jalapeno Buttermilk Spoon Bread

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Submitted by: wzj8xw

 

A light main or side dish--cornmeal with buttermilk, cheddar cheese, crisp bacon and jalapeno peppers.
 

Ingredients

  • 2 cups stone ground cornmeal
  • 1 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons chili powder
  • 2 1/2 cups boiling water
  • 1/4 cup butter
  • 2 eggs, separated
  • 1 1/2 cups buttermilk
  • 1 cup finely shredded cheddar cheese
  • 6 slices crisp bacon, crumbled
  • 1/4 cup minced canned jalapenos

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Method

Combine cornmeal, sugar, salt, pepper, and chili powder. In a large heat proof bowl, combine boiling water and butter. As soon as butter has melted, beat in cornmeal mixture until no lumps remain. Cover and let cool to room temperature, then beat in egg yolks. Preheat oven to 375 degrees. Spray a 2 1/2 quart souffle dish with nonstick spray. Stir baking soda and buttermilk together then mix it into cornmeal mixture. Beat egg whites until soft peaks form. Fold beaten whites, cheese, bacon and jalapenos into cornmeal mixture. Spoon into prepared pan and bake 40-50 minutes, or until puffed and lightly browned. Serve immediately.

 

Notes: This makes a light main dish for a brunch or luncheon. It may also be used as a side dish.

 

Number of Servings: 6

 

Submitted by: wzj8xw ()

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